Chicken Tomatillo Tostadas with Refried Black Beans and Cabbage-Pepper Slaw
Green tomatillo tomatoes add fresh flavor to these crispy tostados, layered with spicy chicken, flavorful cabbage-pepper slaw, and smooth refried black beans.
- 1 cup vegetable oil, for frying
- 6 to 12 small corn tortillas
- Tomatillo Chicken
- Cabbage-Pepper Slaw
- Refried Black Beans
- Sour cream, for serving
- Cilantro leaves, for serving
- Cherry tomatoes, quartered, for serving
- Grated queso fresco, for serving
- Grated Monterey Jack cheese, for serving
- Lime wedges, for serving
Heat vegetable oil in a medium skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add tortillas to skillet, one at a time, and fry, turning once, until golden and crisp, about 1 minute per side. Transfer to a paper towel-lined plate and set aside.
To serve, layer tostadas with chicken, slaw, and black beans. Garnish with sour cream, cilantro, tomatoes, queso fresco, and cheese. Serve with lime wedges.
SourceThe Martha Stewart Show, January 2011